Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red chile flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.

Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25-30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer, season with honey, if needed.

Preheat the oven to 400ºF.

Put the breadcrumbs in a large shallow bowl, add the herbs, 1 1/2 tsp of the salt and 1/2 tsp of the pepper and mix until combined.

Place 2 cups of the flour in a medium shallow bowl or large plate and season with 1 tsp of salt and 1/4 tsp of the pepper. In another medium shallow bowl, whisk the egg and 2 tbsp of water together.

Season each eggplant slice on both sides with salt and pepper. Dredge, or coat, each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.

Heat 1/2 -inch of oil in 2 large straight-sided sauté pans over medium heat until the oil reaches a temperature of 385ºF. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.

Lightly brush a 15 x 10- x 2-inch-baking dish with butter. Cover the bottom of the baking dish with some of the tomato sauce and arrange a third of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, Fontina, Romano cheese, and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let sit 10 minutes before serving.

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